Part 3/4:
Gradually introduce the dry mixture into the wet mixture. Stir until a dough begins to form, ensuring not to over mix, as this could affect the cookie's texture.
Roughly chop 0.5 cups of vegan chocolate chunks and fold them into the cookie dough, making sure they are evenly distributed throughout.
Shaping and Baking the Cookies
Using a tablespoon-sized cookie scooper, portion out the dough onto a lined baking tray. This recipe yields about 12 cookies, although you'll have leftover dough for a few more later.
For an extra touch, sprinkle mini chocolate chips on top of each cookie for both presentation and added chocolate flavor.
Bake at 350°F (175°C) for about 10 minutes or until the cookies are golden brown.